Talking SCHOP! Ramps it up!

Kysha Harris, Food Editor | @SCHOPgirl |
5/5/2017, 4:46 p.m.

Umami burgers
Kysha Harris photo

For ultimate foodies, we know when spring has arrived when ramps show up in the supermarket and at farmers’ markets. Their window of opportunity is no longer than two weeks, and in that time you should be making everything and more with them.

I found some this week in Whole Foods and bought them without knowing what I would do with them. But I found myself adding them to a client menu in my umami burgers with sautéed baby bella mushrooms and miso paste. That slightly sweet onion and radish taste sends me over the moon.

With a couple of ramps leftover, I made a zucchini ramp frittata for the ages. Here is a similar recipe from “The Joy of Cooking” using potatoes in place of my thinly sliced zucchini:

Clean and trim

¼ pound ramps (approximately 20 bulbs)

Cut the green tops off, roughly chop and set aside. Split the white bottoms in half.

Heat in a small, ovenproof skillet, over medium heat

¼ cup butter (half a stick)

Salt and black pepper to taste

Add the split ramp whites and cook until soft, approximately 5 minutes. Remove to a large bowl. Cook the ramp greens in the oil until lightly wilted, approximately 30 seconds, and remove to the bowl as well.

Add and brown in batches

1 pound red-skinned potatoes, cut into -inch slices

Cook each batch for 10 to 12 minutes. Remove the potatoes to paper towels to drain. Set the pan aside with the oil in it. Beat and add to the ramps

6 large eggs

½ teaspoon salt

Sprinkle the potatoes with salt and black pepper to taste.

Add the potatoes to the egg mixture and toss to coat the slices well with the egg. Set your oven to broil. Return the skillet to high heat and heat the butter remaining in the pan. When the butter begins to smoke, quickly swirl it around to coat the entire pan surface, add the egg mixture and immediately reduce the heat to low. Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the egg are two-thirds to three-quarters set. Shake the pan from time to time to make sure the omelet does not stick. If it does, slide a spatula under it to free it from the pan. Cook the top under the broiler until the top is firm. Shake the omelet to loosen it from the pan and slide onto a plate. Cut into wedges and serve hot or at room temperature.

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with